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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups cream-filled chocolate sandwich cookie crumbs (40 cookies) |
1/2 cup butter or margarine, melted |
4 (8-ounce) packages cream cheese, softened |
1 cup sugar |
4 large eggs |
1 1/2 teaspoons peppermint extract |
6 drops green liquid food coloring |
1/2 cup semisweet chocolate morsels |
1 teaspoon shortening |
Directions:
1. Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan.
2. Bake at 350° for 10 minutes. Cool on a wire rack.
3. Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
4. Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust.
5. Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours.
6. Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares.
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